The ocher pickles are preserved in a solution of vinegar without brine. This article will teach you how to prepare them.
Ingrediants
Basic Ingredients
- 450 g of fresh ocher.
- 4 whole and peeled garlic cloves (optional).
- 4 jalapeño or habanero peppers (optional).
- Half a lemon.
- 475 ml of cider vinegar.
- 475 ml of water.
- 40 g of coarse salt or specific salt for preserves (common table salt makes the solution cloudy).
- 10 g of sugar.
- 4 jars for preserves of 500 ml.
Spices
- 2 teaspoons of mustard seeds.
- 1 teaspoon of black peppercorns.
- 1 teaspoon of allspice.
- 1 teaspoon of cinnamon (not powder but a chopped stick).
- 1 teaspoon of cloves.
- 1 teaspoon of chopped cilantro.
Steps
Part 1 of 2: Choosing the Okra and Sterilizing the Jars
Step 1. Choose the freshest ocher possible
You should process it within 6-12 hours of harvesting. Choose tender, green pods, about 5-7.5cm long.
Step 2. Wash and cut the pods
Remove the ends but leave the whole ocher. It must be "comfortable" to eat once pickled.
Step 3. Sterilize the jars
Take a very large pot and place the jars inside. Place them on a wire rack so they don't sit directly on the bottom of the pot. Add enough water to completely submerge the jars. Turn on the stove and let the water come to a boil. Boil for 10 minutes, then turn off the heat.
- Remove the jars with kitchen tongs and place them on the kitchen counter that you have previously covered with a cloth. In this way, you prevent the temperature difference between the counter and the cans causing them to break.
- Dip the lids in boiling water and leave them for 5 minutes before removing them and placing them on the tea towel.
Part 2 of 2: Put the Pickled Okra
Step 1. Toast the spices (optional)
Simmer a skillet, add all the spices together and toast them until just brown and their scent intensifies. It will take 2-4 minutes. Finally, set them aside.
Step 2. Heat the storage solution
In a pot of non-reactive material, pour the water, salt, vinegar, sugar and spices. Bring everything to a boil. For this operation, a stainless steel, aluminum, glass or enameled pan is recommended. As soon as the solution boils, reduce the heat and let it simmer.
Step 3. Fill the jars with ocher
But first slice the half lemon into 4 equal parts. Place each slice on the bottom of the jars. At this point, add the ocher, avoiding overfilling the containers.
- Remember that the end with the stem must be facing upwards.
- Leave 1.25 cm of space at the top edge of the jar.
- If you like, you can add a clove of garlic to each jar for a stronger flavor, as well as a jalapeño or habanero pepper. Try different combinations for each jar!
Step 4. Pour the boiling solution into the jars over the ocher
Help yourself with a funnel to make the operation easier. If, on the other hand, you have a steady hand, you can do without it. Remember to leave 1.25 cm of space on the top edge.
Step 5. Eliminate any air bubbles that are trapped in the containers
Insert a non-metallic spatula (or stick) and rub it along the inside edges of the jar. Remember that an excess of air can lead to bacterial proliferation and cause your preserves to rot.
Step 6. Wipe the solution residue off the rim of the jars, place the lids and boil the containers once more in water for 10 minutes
You can use the same one in which you sterilized them previously. Turn on the heat to high and boil.
- Arrange the jars on a specific grid so you can put them all together in boiling water. Remember that they need to be submerged with at least 2.5cm of water above the lids.
- Put the lid on the pot and lower the heat, the water should boil gently for 10 minutes.
- If the water drops below the minimum level, add more (always hot, not cold!)
- After 10 minutes, turn off the heat, remove the lid of the pot and take out the jars with kitchen tongs. Place them on a towel well spaced apart (at least 2.5 cm).
Step 7. Let them cool for 12-24 hours
Check the hermetic seal by checking for a depression in the center of the lid. If some jars have not sealed, you can repeat the process within 24. Wait for the ocher to rest for a few days or a week before eating it.
